Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Heavy Cream 1 lb Semisweet Chocolate
1 ts Vanilla Extract 1/3 c Godiva Liqueur
2 tb Confectioner's Sugar 2 tb Instant Espresso Granules
1/3 c Godiva Liqueur 2 ts Cinnamon, Divided
3 Large Egg Yolks, Beaten Whipped Cream
3/4 c Sugar Shaved Chocolate
1/2 c Water

For the whipped cream, combine the heavy cream, vanilla extract,
confectioner's sugar and Godiva Liqueur in a mixer and whip until
stiff; refrigerate. Beat the egg yolks until pale yellow and set
aside.

For the syrup, combine the sugar and water in a small pot and cook
to 248 degrees. Pour the hot syrup steadily into the egg yolks and
beat until cool; set aside.

In a double boiler, melt the chocolate; cool slightly. Quickly fold
1/2 of the reserved whipped cream into the chocolate and add it to
the reserved egg yolks with the Godiva Liqueur, espresso granules, 1
tsp. of cinnamon and the remaining whipped cream; beat until smooth.
Fill eight 8-oz. wine or other stemmed glasses with the mousse, cover
and refrigerate for at least 2 hours. To serve, garnish with whipped
cream, shaved chocolate and the remaining cinnamon.

Created by Dan Budd, Pastry Chef; Park Avenue Cafe, New York
Submitted By CHARLENE DEERING On 03-13-95

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